Updated: May 4
For those of you who have followed Kalon since the beginning, you may remember that we started at with cute monthly pop-up workshops with Cardio Barre and a vegan brunch, bringing everyone together for a friendly moment around food, fun and fitness !
While the Kalon concept of welcoming into the glam backstage showgirl world remains, we've grown a lot since our beginnings and we no longer bake our own food at events ! However, we do like to share our fave recipes from back in the day, some of which you will find in our blog or on our Instagram.
So, without further ado, you'll find below our co-founder Sophie's first Pecan Pie recipe, which was the first ever cake she actually baked and then sold ! Give it a try this Christmas for something warm and comforting to feed your family...
For the crust:
1 ½ cups all purpose flour, , sifted
½ teaspoon sea salt
8 tablespoons vegan butter, , solid and very cold, diced
4-6 tablespoons ice cold water
For the filling:
56g vegan butter
15g cornstarch, (15g)
240g agave syrup
55g brown sugar, or cane sugar (55g)
3 eggs or flax eggs
1/2 teaspoon cinnamon powder
3/4 teaspoon sea salt
3/4 teaspoon vanilla extract
240g pecans, roughly chopped (240g)
MAKE THE CRUST
Use cold ingredients : Ensure all your ingredients are very cold.
Mix the Dry Ingredients: In a large bowl, add in the flour and the salt.
Add the Butter: Add in the cold butter by cutting it into chunks, or by grating it into the flour mixture. Using a pastry cutter, fork, or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork the dough.
Combine with Water: Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. The dough should come together easily and not be sticky.
Form the Dough into a Disk: Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly.
Let It Chill: Wrap the dough up tightly in reusable wrap, and place it in the fridge for at least two hours.
When ready to use, set the disk on the counter for about 5 to 10 minutes before rolling it out.
Roll Out the Dough: Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust.
Lightly Flour Your Dish: Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish.
Pre-bake for 10 minutes in the oven at 175 Celsius. Remove and let cool on a wire rack for about 5 minutes.
MAKE THE FILLING
Melt the butter. Place the vegan butter in a microwave-safe bowl and microwave for at least 45 seconds.
Add cornstarch. Remove and whisk the cornstarch in until it’s completely dissolved.
Combine remaining ingredients except pecans. In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
Add pecans. Arrange the pecans neatly and evenly on the bottom of the pie crust.
Add filling mixture. Pour the liquid on top of the pecans to cover and watch as the pecans rise to the top.
If you want to make the pie prettier, don't hesitate to rearrange the pecans!
Bake your pie. Bake for 50 minutes in the oven on the lower shelf in the center.
Test for doneness. The pie should be slightly wobbly when you’re taking it off but still held together.
Cool. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
Top with whipped cream or ice cream !